Raspberry Plum Jam

  I do not make a lot of jelly or jam anymore. However, this recipe from the Taste of Home’s Farmers Market cookbook caught my eye and I just had to try it. Two of our favorite flavors in one jam just sounded so good.

  The second reason I wanted to make it was that it called for frozen raspberries. Raspberries and plums are not always ripe at the same time and fresh raspberries in our stores are very expensive. Hopefully another year I will have enough of my own to pick. Regardless, this combination of plum and raspberry was too good not to try.

  I made the recipe just as called for. Do use bottled lemon juice not fresh lemon juice. Lemons vary in acidity and jams need the acid level to be consistent.

  So good! Sue had baked fresh bread and gave us some to eat with the jam. We tried it with ice cream also and I loved it.  I am going to make more before the plums are done. The consistency was perfect and it has a lovely color and is not overly sweet. All in all, one of the best jams I have made in a long time.

  I made just half of the recipe and put it in ½ pint jars. We like that size as it gets eaten up faster in a small family.

 See our canning tips for some tips on hot water bath canning.  

Raspberry Plum Jam

4 ½ cups chopped or coarsely ground peeled, pitted fresh plums (I used red plums for the color)

2 packages (10 ounces each) frozen sweetened raspberries

10 cups sugar

½ cup bottled lemon juice

2 pouches (3 ounces) liquid fruit pectin

  In a heavy kettle, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for one minute. Skim off foam. Carefully ladle into hot pint jars leaving ¼ inch head space. Remove air bubbles, wipe rims adjust hot lids and rings. Process for 10 minutes in a boiling water canner.